Ingredients
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2
-
1
-
1
-
2
-
3
-
1
-
1
-
1
-
3
-
1
-
-
-
-
-
Directions
Quick Chicken and Vegetable Indian Curry,Using a jar of store bought curry paste gives authentic flavour to this easy dinner. Adjust the spice level as you make it or substitute hot for the mild if you prefer.,Using a jar of store bought curry paste gives authentic flavour to this easy dinner. Adjust the spice level as you make it or substitute hot for the mild if you prefer.
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Steps
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1
Done
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In Large Deep Nonstick Saucepan Heat Oil Over Mediumhigh Heat. |
|
2
Done
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Add Onion and Stirfry 23 Minutes and Then Add Mushrooms and Stirfry For 34 Minutes or Until Lightly Browned. |
|
3
Done
|
Stir in Garlic, 3 Tbsp (45 M L) Curry Paste and Cinnamon; Then Add Quartered Chicken Thighs and Stirfry 23 Minutes. |
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4
Done
|
Stir in Tomatoes With Juice; Cover and Reduce Heat to Mediumlow and Cook About 10 Minutes. Taste and Stir in More Curry If Desired. |
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5
Done
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Add Broccoli or Cauliflower and Lentils; Bring to Boil, Cover and Cook About 35 Minutes or Until Broccoli Is Crisp tender. |
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6
Done
|
Stir in Cilantro and Serve Topped With a Dollop of Yogurt. Accompany It With Naan Bread or Basmati Rice. |
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7
Done
|
Tips: |
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8
Done
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Any Leftovers Can Be Reheated and Rolled Up in a Warm Roti or Whole Wheat Tortilla. |
|
9
Done
|
Fresh Coriander, Used in Indian Cooking Is the Same Herb as Cilantro, Which Is the Latin American Name For It. |
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10
Done
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to Preserve the Bright Green Colour of the Broccoli You Could Microwave or Steam on the Stove Separately and Then Stir Into the Curry at the End of Cooking Time. |
